Italian Ciabatta Bread

Image of the italian Ciabatta Bread on Biancolievito
Ciabatta is a savory Italian bread characterized by the high hydration of the dough, a thin crust, and a large alveolation due to water in the dough. To prepare Ciabatta, I've chosen a direct method (1-dough method) with a 24 hours long fermentation in the fridge to make the bread more tasty and digestible once baked.
Preparation: 30 minutes
Cooking: 30 minutes
Rise: 1 day 2 hours
Total Time: 1 day 3 hours
Servings: 1 Kg baked Ciabatta


  • Stand Mixer
  • Bread Lame


  • 1 Kg Bread Flour
  • 750 gr Water
  • 20 gr Salt dissolved in 50gr of water
  • 3 gr Fresh Yeast


  • Pour the flour and yeast into the bowl of a stand mixer. Add the first half of water and let the dough hydrate properly.
  • Continue pouring the water in small doses, keeping a medium speed and taking care to wait that the previous one has been correctly absorbed.
  • Dissolve the salt in the water listed in the recipe and add it to the dough.
  • Once the dough is ready, pour it into a bowl lightly greased with oil, cover with plastic wrap and let it rise at room temperature for 1 hour and then place it in the fridge for 24 hours at +4°C (39°F).
  • The next day, take the dough out of the fridge, transfer it onto a generously floured table and divide it into the desired portions (I recommend making 500-700gr pieces).
  • Lightly grease the surface of the loaves and let them rise at 30°C (86°F) for about 2 hours.
  • When the loaves are properly proofed, turn them out onto the baking tray and bake at 220°C (428°F) for 30minutes, creating some steam in the oven with a small pot of water at the bottom.
  • 10 minutes before taking them out of the oven, slightly open the oven door to allow steam to escape and the bread to dry.
  • Once cooked, take the Ciabatta out of the oven, place it on its side and let it cool before serving.

Nutrition Label

Calories: 3658kcal | Carbohydrates: 767g | Protein: 104g | Fat: 10g | Saturated Fat: 2g | Sodium: 59mg | Potassium: 1156mg | Fiber: 27g | Sugar: 5g | Calcium: 173mg | Iron: 47mg
Translated from Italian with Love

hey, do you want to try some other recipe?


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on telegram
Share on email

Hey, your feedback is important

How was your experience with Biancolievito?
Launching a new website abroad is not easy! I’m curious to know your opinion and make things better!